Strawberry and Blueberry Pancake Pudding
An easy brunch dish inspired by one of my favourite British desserts!
Calories: 381kcal
Ingredients
- 360 g American-style Scotch pancakes (~ 12 small pancakes)
- 60 g (~ 1/3 cup) fresh blueberries
- 80 g (~ 1/2 cup) fresh strawberries, quartered or diced
- 150 g (~ 1/2 cup) plain Greek yogurt
- 2 tbsp sugar
- 1/2 tsp ground cinnamon
- 150 ml (~ 1/2 cup) milk
- 3 eggs
- 1/2 tbsp brown sugar
Instructions
- Quarter the pancakes, and layer about two thirds of them in a baking dish (mine measured around 8 x 8 inches). Scatter over the blueberries and chopped strawberries, and top with the remaining pancakes. Try to arrange the pancakes so there aren't too many big gaps - nestle them down into the dish.
- In a mixing bowl, combine the Green yogurt, sugar, cinnamon, milk and eggs, and whisk lightly to combine. Pour the mixture over the pancakes, pressing the pancakes down into the custard. Leave it to sit for a few minutes if you have time.
- Sprinkle a little brown sugar on top, and bake at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until the custard has set, and the top of the dish is slightly browned and crispy. I also sprinkled mine with a little icing sugar (powdered sugar) before serving, just to make it look pretty!
Nutrition
Nutrition Facts
Strawberry and Blueberry Pancake Pudding
Amount Per Serving
Calories 381
Calories from Fat 139
% Daily Value*
Fat 15.4g24%
Saturated Fat 4.4g22%
Cholesterol 191mg64%
Sodium 549mg23%
Potassium 306mg9%
Carbohydrates 45.1g15%
Fiber 0.9g4%
Sugar 13.1g15%
Protein 16.3g33%
Calcium 260mg26%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
Scan QR code to see useful tips, substitutions, serving suggestions, and more photos.